NUTR 340 Chapter Notes - Chapter 5: Cutting Board

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Gripping the knife: use most comfortable grip or one dictated by job at hand, firm but not so tight that hand becomes tired, most common grip c. i. Hold handle with 3 fingers while gripping blade between thumb and index finger c. ii. Grip handle with 4 fingers and place thumb on front of handle. Controlling the knife: guide knife with one hand and hold item being cut with other, use blades edge to do cutting, never force blade through item being cut. = to cut an item into relatively broad, thin pieces a. ii. Used to create chiffonade, rondelle and diagonal cuts a. ii. 1. Chiffonade = a preparation of finely sliced or shredded leafy vegetables used as a garnish or a base under cold presentations: chopping garlic b. i. Crush cloves using flat edge of knife b. iii. Using a rocking motion, chop cloves: cutting sticks and dicing c. i. Small dice = x x c. i. 1. a. i. 2. Medium = x x c. i. 1. a. i. 3.

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